Homemade Biscoff Cookies / homemade specculoos are simple to make and hugely rewarding. They are even more fun when you write a custom message on them! Biscoff cookies are a simple cinnamon/sugar biscuit-type cookie with an ingredient list that doesn’t contain any funky chemicals or high fructose corn syrup! Biscoff stands for “biscuit” plus “coffee” (it’s served with coffee – it’s not not coffee flavored). I decided that I had to make some myself.

I include the recipe below, but if you don’t have time to make homemade Biscoff cookies and can’t find them at a store near you, they are easy to find online.

The only hard part for me was figuring out how to write “Cupcake Project” mirrored so that it would look correct after being pressed into the Biscoff dough. The cookie cutter set also came with a heart which would be so perfect for custom Valentine’s Day cookies.

In a separate large bowl, cream together butter, sugar, and brown sugar with an electric mixer on low speed. Mix in the vanilla extract.

Gradually blend the flour mixture into the butter mixture until it is well combined.

Roll out dough to 1/4 inch thickness. From here, you can either bake it as a large sheet of cookies to cut later, or, you can use cookie cutters to make cookie shapes. (I used my awesome Williams-Sonoma cookie cutters! I had a bit of trouble rolling the dough and found that if I chilled it for a bit, rolling was easier.)

If you choose to bake it as a large sheet, bake for 20-25 minutes. Cut out cookies to shape as desired.

If you choose to bake it as shapes, place dough shapes onto parchment paper and bake for 12-15 minutes.

Cool on cooling rack before serving. These are best once they have cooled.

Tony that’s very rude to comment gay. He might be gay but that’s for him to know and you not to. Also Mr P stand up for your self don’t let bullies take you down. Live your life to the fullest and if your gay (not saying that you are) it doesn’t matter that’s you. Don’t let anyone tell you what you can and can’t do you are amazing as you are.

Our Family loves Biscoff cookies! We too first had them on a flight from Europe back in the 90’s and fell in love. We haven’t ordered them in a while and might not have to now with your recipe, THANK YOU!

My siste’s birthday is right around the corner, I may just add a batch of these to her presents :)

OMG – what a wonderful idea! After the first time I had Biscoff on a plane, I was never happy with the simple packages of peanuts or pretzels. And I was nearly tempted to order the full case off Amazon (that’s the only size they came in – single serve on plane, or case on Amazon). Somehow I always assumed they were some sort of proprietary/limited-access recipe, like KFC’s Special Blend Of Herbs And Spices. Can’t wait to try these :-)

You are a girl after my own heart – on a recent trip on Delta I convinced the flight attendant to give me 6 packages of the Biscoff cookies! I intended to share with others, but selfishly kept them to myself, I love them that much. I will for sure be making these! And I will be buying those cookie cutters, how great are they?!

I literally just finished eating a stashed Delta Biscoff cookie in my office when I came upon this post! All my co-workers know how much I love them so they save them for me whenever they travel! I can’t wait to use this recipe!

I just had my first Biscoff cookie in San Francisco this month. I ate at Fisherman’s warf and a restaurant handed them out with our bill. Loved the taste and wanted to buy some but the store was closed. Will have to go back again :)

Hi, I’m the original poster of the recipe from Matzo&Rice, and I’m glad you liked the recipe and that other tasters though the taste was spot-on. I’m with you on the texture of the cookie–I’m still trying to figure out how to get that crisp crumb of the original cookie. I might have to try and purchase some baking ammonia to see if that makes a difference. Anyway, thanks for the link and the referrals (btw, did you know you can buy packages of Biscoff from Walgreens?)

I can’t remember the last time I have had these cookies. I remember them fondly from childhood, especially flying across the country to visit Grandparents. So I’d get them maybe once every other year (and only if we got on that airline). I’m DEFINITELY trying these out, because they’re one of my favorites! :-D

Next, I just need to buy myself a rolling pin, because I don’t have one in the apartment I’m sharing with the sibs yet. In the meantime this recipe is bookmarked.

The absolute best cookie ever for sure. I buy them no matter what they cost. I have my mother’s cookie cutters – about 50 years old and cannot wait to use them with this new found recipe. You actually bake them on the parchment paper? What a find — this recipe.Dobbie

Just purchased these at Wallgreens, yesterday. They have two sizes. One bag contains 32 cookies, 2 pkgs for $5. The other size 8 stay fresh packs with 2 cookies in each of them, 2 for $3. Wonderful. I am going to to the recipe.

One thing I noticed from your pictures is the color of the homemade cookies is not quite right. They should be darker. Nevertheless, I’m sure they’re delicious. Will try it when it gets cooler….Thanks!

As Lynda said, Biscoff cookies can be purchased at Walgreens. I don’t know where she lives, but I live in a little southern Podunk, and our Walgreens has them, so Walgreens located in more retailer-saturated environments are sure to carry them.

The package of Biscoff I have lists whole wheat flour in the ingredients list, so katherine is also onto something.

I baked these today (complete with my new fancy schmancy cookie cutter stamp!) The only change I would make is to refrigerate the dough after making the shapes. Otherwise they spread out too much and make the message difficult to read. They still taste heavenly!

I notice a lot of the home made biscoff cookies have butter in them when the list of ingredients from the website does not list butter and states its actually vegan. This might explain why it doesn’t crumble as much.

Hi there, I went through this recipe copying two years ago and got quite close even though I could not find the texture you notice yours are a smidge short of, or — ammonium carbonate. I saw it referenced here: http://community.kingarthurflour.com/content/speculoos-spread, where there is a lot of talk and recipes for this cookie. I also read then that it comes from ground reindeer horns… but commercially as baker’s ammonia. None of which I was able to find when I made them, but their flavor was great! (I used this recipe:

In a small bowl, whisk the flour, cinnamon, nutmeg,baker’s ammonia and salt together; setaside. In a large bowl, with an electric mixer on low speed, cream thebutter, sugar, and brown sugar together. Add the vanilla extract. Graduallyblend the flour mixture into the butter mixture. Press the dough evenly intothe bottom of a 9×13 greased pan. Decoratively score the dough with a forkor small knife, if you wish.

Bake in a 350-degree oven for about 20 to 25 minutes, or until golden brownaround the edges. Let cool completely before cutting into bars. Store in anairtight container. Well-wrapped shortbread may also be frozen.

I just made these with my daughters today, yum, yum yum. The dough is very tricky to handle but sooo worth it, hard to stop eating them, my husband is scoffing them also. I bet they are all gone by the morning.

I have to try these soon! I am a baker who sincerely loves Delta Biscoff! They look promising. I might try whole wheat pastry flour, since their packaging says they use whole wheat. Thank you for the recipe!

I just made these last night and they were amazing! I made a couple slight modifications, using Earth Balance instead of butter (Biscoff are vegan) and 1/4 C white sugar + 1 T molasses subbed for the brown sugar. My cookies came out very close to the same color and crumble as Biscoff. I did bake them a few minutes longer (on the bottom rack) than suggested also.

This recipe sounds very good, but seems to have a lot of extra ingredients. The ingredients listed on the Biscoff package are: wheat flour, sugar, vegetable oil, brown sugar, baking soda, soy flour, salt, and cinnamon. So there’s oil instead of butter, and there is soy flour, but no baking powder, ginger, cloves, allspice, nutmeg, or vanilla extract.

I found this recipe on the serious eats blog, which comes much closer in terms of ingredients to the original, although it’s missing the salt. I would add a pinch – and no more than an1/8 tsp. – of salt to this recipe:

Preheat oven to 375 ° F and have two parchment lined baking sheets set aside.

Sift the flour and set aside.

With a hand or stand mixer, combine the brown sugar, oil, baking soda, soy flour and ground cinnamon. Mix only until homogenous then, with the mixer still running, add flour all at once and drizzle in the water. Mix until a stiff dough forms; shut off mixer.

Turn the dough out onto a lightly floured surface. Knead gently until it forms a smooth dough, then flatten into a disc. Dust lightly with flour and use a rolling pin to roll the dough to 1/4″ thickness. The dough isn’t very elastic and is prone to tearing if you lift of bend it like you might with a “normal” dough. Rather than try to move it around or lift it up to dust more flour underneath, just focus on rolling it out.

Once you’ve rolled it out, run an offset metal spatula between the dough to loosen it.

Cut the dough with your favorite cookie cutter or use a fluted pastry wheel (aka, a ravioli cutter) to cut the dough into Biscoff sized rectangles. Use a metal spatula to transfer the cookies to the baking sheet; they won’t spread much so you can nestle them fairly close together.

Bake for about 10 minutes, or until firm to the touch.

Cool thoroughly and store cookies in an airtight container. They’ll keep for several weeks at room temperature.

Hey, currently in the middle of trying to make these with gluten free flour for my mum. So far they seem very shortbread-y and a little too dry, but the taste is great! Might make them with normal flour next time, my mum will have to buy hers! xi

These turned out amazing. The taste and texture is just like the original Biscoff cookie. I added one egg and 1/4 cup of molasses and 1/4 white sugar instead of the 1/2 cup of white sugar. And I only bake for 10 minutes. Any longer and they would have been burned to ashes.